Designing a commercial kitchen is one of the most critical decisions when opening or renovating a hospitality venue. At Hospitality Connect, we partner with architects, contractors, restaurateurs, and café owners to create efficient, high-performing commercial kitchens using advanced CAD and 3D design software.
Our 3D design capabilities — including virtual reality walkthroughs, interactive renderings, and augmented reality displays — allow clients to visualise their kitchen before construction begins. This cutting-edge approach ensures seamless communication between all stakeholders and eliminates costly surprises during fit-out.
Why Smart Commercial Kitchen Design Matters
The layout and design of your commercial kitchen or bar can significantly influence workflow efficiency, safety, and profitability. Using today's most advanced technology, we help you optimise every inch of space — improving speed, reducing waste, and creating a better working environment for your team.
Our design process goes far beyond traditional layouts. We focus on creating kitchens that support your operational goals from day one.
Core Design Principles for Commercial Kitchens
- Ergonomic workflow – reducing steps and improving service speed by placing equipment and prep areas strategically
- Energy efficiency – incorporating the latest in cooking equipment innovation to reduce running costs
- Future-proof planning – allowing for menu changes, service expansion, or equipment upgrades down the line
Choosing the Right Equipment for Your Commercial Kitchen
One of the most common questions we hear is: "What equipment do I need in a commercial kitchen?"
The answer depends on your menu, service style, and available space. Modern multi-purpose equipment can help you cook a wide variety of dishes while saving on both floor space and capital costs.
Essential Commercial Kitchen Equipment
Every functional commercial kitchen should include these core items:
| Equipment Type | Purpose |
|---|---|
| Gas stove or range | High-heat cooking, sautéing, boiling |
| Combi oven | Multi-function: steam, convection, combination cooking |
| Flat grill or griddle | Breakfast service, burgers, sandwiches |
| Deep fryer | Fries, fried chicken, battered items |
| Salamander grill | Finishing, browning, melting cheese |
| Exhaust hoods | Ventilation, grease extraction, compliance |
| Commercial refrigeration | Food storage, temperature control |
| Commercial dishwasher | High-volume warewashing |
We stock a wide range of trusted brands and can guide you in choosing the right equipment for your workflow and menu. Explore our full range of commercial ovens, commercial fridges, and benchtop equipment to suit every venue type.
Key Takeaways
- Match equipment to your menu and service style, not the other way around
- Multi-purpose equipment like combi ovens can reduce equipment count and footprint
- Consider energy ratings and running costs, not just upfront price
- Leave room for future expansion or menu changes
Kitchen Size & Layout Guidelines
A general rule of thumb is that your commercial kitchen should occupy around 30% of your total floor space — although this may vary based on menu complexity, service type, and equipment selection.
For example, a high-volume café with a limited menu may need less kitchen space than a full-service restaurant offering complex dishes. Our experienced design team will help you determine the optimal kitchen size to ensure smooth operations, safe movement, and compliance with Australian standards.
Sink & Hygiene Requirements in Australian Commercial Kitchens
In Australia, wash-up sinks must be separate from prep sinks, and handwashing basins should be located within five metres of any food prep or bar area.
Each sink must be large enough to wash your biggest piece of equipment. If you don't have a commercial dishwasher, a double sink is required to comply with food safety regulations.
Proper planning of your tapware and sink placement is essential to meet health department standards and maintain efficient workflows.
How Much Does It Cost to Set Up a Commercial Kitchen?
Costs can range anywhere from $20,000 to $1,000,000, depending on floor space, menu type, cooking equipment, and service requirements.
Budget considerations include:
- Equipment purchase or lease costs
- Installation, plumbing, and electrical work
- Ventilation and exhaust systems
- Benches, shelving, and storage
- Compliance certifications and council approvals
We'll help you design within your budget while maintaining professional standards and efficiency. Whether you're setting up a café, pizza shop, or food truck, our team can tailor a solution to your needs.
Designed for Venues Across Australia
If you're planning to open or upgrade a restaurant, café, or bar, our team would love to help. Let's sit down, discuss your vision, and design a space that brings your culinary goals to life.
Visit our showroom: 7/20 Hickeys Road, Penrith
Contact us today to book your consultation.
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